Recipe by BZARNETT
"A quick and simple recipe for a light tasting soup that makes an excellent first course. The celery and carrots lend a warm, sweet taste."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra virgin olive oil
carrot, peeled and thinly sliced
celery rib, thinly sliced
dry white wine
I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a bright color and adds a bit of flavour. This takes longer than the 35 minutes listed to cook. I let mine simmer for an hour and the veggies still weren't soft. I pureed a bit of it and ate it because I was starving, but I let it cook for another hour. It tasted much better. I will make this again, but I will give myself a lot longer to make it. I'm thinking that this would make a good slow-cooker soup.
Made it based on the recipe once and then started adding veggies. I always have a ton of vegetables to use from my farm box so I frequently max out the veggie. 5 stars as a base.
Great tasting! I pureed the carrots and celery to give it a creamier texture.
This is a tasty soup that I have been making for years. It is delicious as a light first course for lunch or dinner with a hearty sandwich. I also add several garlic cloves that have been minced.
This was very good! I used 4 carrots and celery ribs and 1/2 a minced red pepper to the onion. I used chicken broth and a can of italian diced tomatoes and garlic cloves. I pureed about a 1/4 of the soup before serving. This is awesome if you add a dash of hot sauce and some lemon zest.
Fairly good. I added a bit of black pepper. I didn't have any white wine, so I used 1/8 cup white wine vinegar and added some sugar to balance it. I put some crushed crackers in the soup, and it makes for a decent lunch. It might have been better if I'd actually had wine to put in it, but as I did it, it was ok.
The wine is a necessary addition.
I had to go without the tarragon and I compensated with garlic and some half and half. It was deeeelish.
I added alot of extra carrots bcause I needed to use them.
I found this to be my favourite carrot soup I Have tasted so far.
* Percent Daily Values are based on a 2,000 calorie diet.
Celery and Carrot Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 128
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a comforting, warming winter meal.
Discover a terrific technique for making vegetable soups.
This creamy soup is made with fresh tomatoes, cream, and butter.